Nazri, Muhammad Zulhelmi and Abd Rashid, Siti Nor Azlina and Musa, Nur Fashya and Mohd Din, Abdul Rahman Jabir and Ab Karim, Rozaliana and A. Karim, Hajar Aminah and Ab Malik, Salimah and Abdullah Sani, Muhamad Shirwan and El-Enshasy, Hesham Ali and Abang Zaidel, Dayang Norulfairuz
(2026)
Quantitative and qualitative halal authentication analysis of Malaysian animal-based fermented food products using HPLC-DAD, FTIR-ATR spectroscopy, and chemometric approaches.
Indonesian Journal of Chemistry, 26 (4).
1316 -1332.
ISSN 1411-9420
E-ISSN 2460-1578)
Abstract
Halal status verification of animal-based fermented food products is critical
for protecting consumer health and ensuring regulatory compliance in Muslim-majority
markets. This study presents a comprehensive evaluation of qualitative and quantitative
aspects of Malaysian fermented food products using integrated chemical, spectroscopic,
microbiological, and chemometric approaches. Histamine quantification by HPLC-DAD
revealed concentrations ranging from 44.2–570.3 mg/kg, with 47% of samples exceeding
the Codex Alimentarius limit of 100 mg/kg, indicating potential chemical safety concerns.
FTIR-ATR spectral profiling distinguished fermentation-induced lipid modifications and
differentiated halal products from non-halal reference lard samples, revealing distinct
molecular fingerprints across animal, plant, and fermented food matrices. Chemometric
analysis using principal component analysis (PCA) and orthogonal partial least squaresdiscriminant analysis (OPLS-DA) in the wavenumber fingerprint region (1500–650 cm−1)
achieved clear sample discrimination and confirmed the absence of non-halal lipid
adulteration. Microbiological assessments revealed total plate counts within acceptable
regulatory limits, no detection of Escherichia coli, and controlled levels of Staphylococcus
aureus, indicating satisfactory hygienic quality. These amalgamated findings establish a
robust, multi-modal framework for halal authentication and quality control of fermented
food products with direct implications for strengthening regulatory oversight, preventing
food adulteration, and ensuring consumer protection in halal-certified food systems.
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